Flavor modifying composition, uses thereof and products comprising the same

ABSTRACT

Provided is a flavor modifying composition including a blend of a water soluble filler including plant fibers; and at least one sucrose substitute of natural source, wherein said flavor modifying composition includes at least 90% w/w of the filler, the amount being determined when said composition is in dry form; and said flavor modifying composition is water soluble. The flavor modifying composition is particularly effective in enhancing sweet taste and/or aroma of a product. Further provided are products including the flavor modifying composition.

CROSS-REFERENCE TO PRIOR APPLICATIONS

This is a Continuation Application of U.S. patent application Ser. No.:15/848,027, filed on Dec. 20, 2017, which is a Continuation Applicationof U.S. patent application Ser. No.: 15/182,027, filed on Jun. 14, 2016,which is a Continuation Application of PCT/IL2015/050907, filed on Sep.8, 2015, an application claiming the benefit under 35 U.S.C. § 119 ofIsraeli Patent Application No. 234525, filed on Sep. 8, 2014, thecontent of each of which is hereby incorporated by reference in theirentirety.

TECHNOLOGICAL FIELD

The present invention relates to flavor modifying compositions.

BACKGROUND ART

References considered to be relevant as background to the presentlydisclosed subject matter are listed below

EP 2,340,719;

WO 00/74501.

Acknowledgement of the above reference herein is not to be inferred asmeaning that it is in any way relevant to the patentability of thepresently disclosed subject matter.

BACKGROUND

Sweet-tasting food products have been demanded by consumers for manyyears. Such sweet-tasting products include soft drinks, carbonatedbeverages, gums, confectionaries, candies, snack foods, dairy products,puddings, cereals, bakery products and the like. Nonetheless, thesweetness required for such products usually is based on natural, highcalorie sweeteners, such as sucrose (table sugar), fructose, corn syrup,etc.

In addition, attempts were made to develop low-sugar contentsucrose-substituted sweetener. Some alternative sweeteners includeSucralose (produced by the substitution of three of the hydroxyl groupsin sucrose with chlorine) and Stevia (sugar substitute produced from theextract of Stevia Rebaudiana), are highly intensive sweeteners, but inthe amounts needed for adequate sweetening of foodstuff, such sweetenersexhibit bitter aftertaste, lingering sweetness and astringentpalatability. To mask the taste, at times, the artificial sweeteners arecombined with other calorie-containing carbohydrates such as dextrose ormaltodextrin. The calorie content of Stevia blend may reach 3.75kilocalories per gram, depending on type of blend.

European Patent No. 2,340,719 describes an aroma composition and methodfor reducing or suppressing an unpleasant taste effect comprising: (i) asweetener, (ii) ortho-coumaric acid, and optionally (iii) abitter-masking aroma substance including their physiologically toleratedsalts and optionally (iv) an additional aroma substance which is asweetness intensifying aroma substance and (v) an inactive substance orcarrier such as maltodextrin, starches, natural or syntheticpolysaccharides and/or vegetable gums such as modified starch or gumArabic, solvents permitted for aroma compositions such as for exampleethanol, propylene glycol, water, glycerine, triacetine, vegetable oiltriglycerides, colorants, for example permitted food colourings,colouring vegetable extracts, stabilizers, preservatives, antioxidantsand viscosity modifiers. The publication emphasizes on the use ofortho-coumaric acid to reduce or suppress an unpleasant taste effect ofa sweetener.

WO 00/74501 describes a particulate fiber composition comprising a firstdietary fiber, encapsulated in a coating comprising an insoluble dietaryfiber, wherein the encapsulated coating thereby prevents dissolution ofthe first dietary fiber composition until contact with the gastricjuice.

GENERAL DESCRIPTION

The present disclosure provides, in accordance with a first of itsaspects, a flavor modifying composition comprising a blend of:

(i) water soluble filler comprising plant fibers; and

(ii) at least one sucrose substitute of natural source,

wherein

said flavor modifying composition comprises at least 90% w/w of thefiller, the amount being determined when said composition is in dryform;

said flavor modifying composition is water soluble.

It has been surprisingly found that the filler within the flavormodifying composition as disclosed herein was able to mask unpleasantaftertaste of the at least one sucrose substitute of natural source, themasking by the plant derived filler was determined by a blind tastingtest using a taste score between 1 to 5, 1 being most unpleasantaftertaste, where 1 gr of said flavor modifying composition is dissolvedin 180 ml water at room temperature to obtain dissolved composition andthe taste of the dissolved composition is compared by at least oneindividual to a reference taste score of a same amount of the at leastone sucrose substitute of natural source dissolved in 180 ml water atroom temperature in the absence of said filler.

In one specific embodiment, the flavor modifying composition is asweetening composition. Accordingly, the present disclosure alsoprovides a sweetening composition comprising a blend of:

(i) water soluble filler comprising plant fibers; and

(ii) at least one sucrose substitute of natural source,

wherein

said sweetening composition comprises at least 90% w/w of the filler,the amount being determined when said composition is in dry form;

said sweetening composition is water soluble.

In some embodiments, the water soluble filler comprising plant fiberscomprises Acacia fibers. In some embodiments, the Acacia fibers compriseat least fiber gum B and further within some embodiments, when more thanone type of fibers are included, at least 50% of fiber gum B.

In some embodiments, the at least one sucrose substitute of naturalsource is derived from Stevia.

Also provided by the present disclosure is the use of a flavor modifyingcomposition as disclosed herein, for the preparation of an oral product.

In addition, provided by the present disclosure is the flavor modifyingcomposition for use as a flavor modifying agent, with particular use asa sweetener.

Finally, provided by the present disclosure is an oral productcomprising the flavor modifying composition disclosed herein.

BRIEF DESCRIPTION OF THE DRAWINGS

In order to better understand the subject matter that is disclosedherein and to exemplify how it may be carried out in practice,embodiments will now be described, by way of non-limiting example only,with reference to the accompanying drawings, in which:

FIG. 1 provides an image of three cups comprising water into whichcompositions comprising Acacia fiber and Stevia were introduced at 4° C.(cold water) without stirring; Left cup comprising water and acomposition comprising organic brown Acacia fiber and Stevia, Center cupcomprising water into which the commercial PureVia® was mixed, and Rightcup comprising water and a composition comprising regular (white) Acaciafiber and Stevia according to an embodiment of the present disclosure.

FIG. 2 provides an image of three cups comprising the same compositionsas in FIG. 1, albeit this time the introduction of each of thecompositions to cold water was followed by mixing for 5 seconds.

FIG. 3 provides a magnified image of the Left cup in FIG. 2 (compositioncomprising the “brown (organic) fiber”).

FIG. 4 provides a magnified image of the Center cup in FIG. 2 (PureVia).

FIG. 5 provides a magnified image of the Right cup in FIG. 2(composition comprising the “regular fiber”).

DETAILED DESCRIPTION OF EMBODIMENTS

The present disclosure is based on the finding that the combination(blend) of filler material comprising plant fibers, particularly Acaciafibers and Stevia, as a natural sucrose substitute, where the fillermaterial constituted more than 90% of the total amount of thecombination, resulted in a sweetening effect while being absent from theknown unpleasant aftertaste typically ascribed to sweeteners comprisingStevia.

In addition, the present disclosure is based on the finding that when acomposition according to the present disclosure was added to dairyproduct (milk or yogurt), the vanilla-like flavor of the dairy product(milk or yogurt) was enhanced.

All these findings were determined based on taste tests where an amountof a composition according to the present disclosure was mixed intoeither in an amount of water or milk and compared to the taste of wateror milk in the absence of the composition or in comparison to thewater/milk to which sugar or sugar substitute was added, all asdescribed hereinbelow.

Additionally, it has been unexpectedly found that the combination isdissolved in water, leaving a clear solution after a couple of secondsof mixing 1 gr of a composition as disclosed herein in 180 ml water.

Yet further, it has been unexpectedly found that when a composition asdisclosed herein is added to a citrus juice or to raw yogurt, themixture maintained the pH of the juice or yogurt, and exhibited no phaseseparation or change in color.

Based on the findings which are further detailed below, it has beenenvisaged that the combination of water soluble plant fibers, such asAcacia fibers and a sucrose substitute of natural source, such asStevia, can improve taste of various food products, or other orallydelivered products (e.g. syrups).

Thus in its broadest aspect, the present disclosure provides a flavormodifying composition comprises a blend of

(i) water soluble filler comprising plant fibers; and

(ii) at least one sucrose substitute of natural source,

wherein

-   -   said flavor modifying composition comprises at least 90% w/w of        the water soluble filler, the amount being determined when said        composition is in dry form;    -   said flavor modifying composition is water soluble.

In some embodiments, the at least one sucrose substitute of naturalsource has, in the absence of said filler, an unpleasant aftertaste thatis masked in the flavor modifying composition, the masking beingdetermined by a blind tasting test using a taste score between 1 to 5, 1being most unpleasant aftertaste, where 1 gr of said flavor modifyingcomposition is dissolved in 180 ml water at room temperature to obtaindissolved composition and the taste of the dissolved composition iscompared by at least one individual to a reference taste score of a sameamount of the sucrose substitute of natural source that is dissolved, inthe absence of said filler, in 180 ml water at room temperature.

It has been found that when blended or dissolved into a food stuff, e.g.into coffee, the coffee was sweetened; or into milk, the vanilla-likeflavor of the milk was enhanced as compared to the taste of the foodstuff without the flavoring composition.

In the context of the present disclosure, “a flavor modifyingcomposition” is to be understood as meaning a composition providing anindividual with an improvement of at least one flavor sensation in themouth (mouth feel). The improvement being determined by conventionalblind taste tests as well known in the art (and also discussed below).In some embodiments, the improvement refers to an increase in one ormore flavors.

Further, in the context of the present disclosure, the term “flavor”encompasses a sensory impression obtained with a composition subject ofthe present disclosure, when tasted alone or within a product to begiven orally to a subject. The sensory impression includes, inaccordance with some embodiments, a sweet sensed flavor or animprovement in an aroma of a product (e.g. vanilla aroma, caramelaroma). Accordingly, the flavor including aroma of food stuff can bealtered with the composition disclosed herein.

When developing the flavor modifying composition disclosed herein, theinventor has aimed at providing a sensation that is, by commonlyacceptable standards, immediate, intense and stable, and without any bador bitter aftertaste impression as further discussed below. Withoutbeing bound by theory, the enhanced flavor effect obtained by thecomposition disclosed herein is believed to be associated with thecombination of effects of the plant derived filler with the sucrosesubstitute of natural source (e.g., Stevia).

The flavor modifying composition comprises, at minimum, a fillermaterial and a sucrose substitute of natural source as further definedherein.

In one specific aspect of the present disclosure, the flavor modifyingcomposition is a sweetening composition and the blend/combination of thefiller material and the sucrose substitute exhibit various improvedsweetening properties as compared to these properties when the sucrosesubstituted was tasted in the absence of the filler material.

Thus, while the composition was found to particularly provide asweetening effect, the present disclosure is not limited to this effectand the use of the composition for modifying (enhancement, reduction,masking etc) of other flavors is also applicable. For example, and asshown hereinbelow, the addition of the composition to milk provided themilk with an improved intense vanilla sensation that was not obtained inthe milk in the absence of the composition.

Thus, in the following description, when referring to the compositiondisclosed herein and unless otherwise stated, it is to be understood toencompass the composition for modifying any flavor mutatis mutandis.

The “filler” in the context disclosed herein is the substance providingthe bulk or majority of the composition and holds or carries otherconstituents. In some embodiments, the filler acts also to enhance theorganoleptic and/or physical properties of the composition as discussedbelow. When referring to organoleptic properties, it is to be understoodas the overall sensory impression upon consumption of food stuff anddissolution in the mouth, the organoleptic properties including, tasteand texture.

Various fillers are known in the art and at times their selection relieson the amount of calorie-containing carbohydrates they contribute to theeventual composition. In this respect, and in the context with someembodiments of the present disclosure, the filler is selected fromcalorie-free or low-calorie filler substances, e.g., less than 2kilocalories per gram (at times, also referred herein: “calories”).

In some embodiments, the filler comprises fibers, preferably plantfibers. In yet some embodiments, the filler comprises dietary fibers,and at times, dietary plant fibers.

Generally, fibers may be soluble or insoluble in water. In the contextof the present disclosure, the filler is water soluble and/or containswater soluble plant fibers, this being determined by the essentiallycomplete dissolution, namely, essentially clear solution, when 1 gram ofthe filler or the composition comprising it as defined herein is mixedfor 5 seconds with 180 ml water at room temperature. In someembodiments, the essentially complete dissolution is also observed atany temperature between 4° C. and room temperature, and further attimes, at 4° C.

In some embodiments, the filler is soluble also in water containingdairy products, this being observed when the same dissolution test asdescribed above is conducted with the dairy product used instead of thewater. A dairy product in this context is a milk or milk substitute(soy, almond, rice and coconut milk) containing fluid product,preferably liquid, for example milk or any of soy, almond, rice andcoconut milk.

Without being bound by theory, it appears that due to the highconcentration of the filler in the composition as further discussedbelow, also the composition comprising it along with the at least onesucrose substitute is water soluble, i.e. essentially completelydissolves in water.

The essentially complete dissolution of the filler or the compositioncomprising it can be determined by visual inspection, where no particlesor turbidity is viewed by a simple eye inspection. At times, anessentially complete dissolution can be determined spectroscopy, usingUV-VIS spectrometer or other appliances commonly utilized for determineddissolution properties of substances (clarity), as known in the art. Forexample, the dissolution (clarity) can also be determined by UVspectrophotometry measurements and light absorbance at a wavelength of490 nm, when 1 gr of the filler or the composition per se is dissolvedin water, as described above. For determining clarity by any one of theabove techniques, a solution of the composition can be prepared, forexample, with 1 gr of the composition being mixed into 180 ml water for5 seconds. The mixing can be at any temperature between about 4-6° C. toroom temperature (25° C.). In some embodiments, the dissolution isevaluated at room temperature.

In some embodiments, the filler comprises plant fibers. The term “plantfibers” is used herein to denote any fibrous containing material derivedor obtained from a plant or plant part. The fibers may be comprised of asingle type of substance, e.g. only polysaccharides, glycoproteins,proteins, and the like, or a combination of such substances. Whenreferring to plant fibers (derived or obtained or extracted) material itis to be understood as encompassing any means of obtaining or separatingthe material from the plant, including, extraction. It should beunderstood that the term “fibers” is not limited to only the naturallyobtained plant fibers, but can also encompass, in accordance with someembodiments, synthetic analogs of the naturally obtained substances. Insome preferred embodiments, however, the fibers are of natural source,i.e. obtained directly from plants.

Plant fibers are included in the composition in an amount effective toprovide the composition, in combination with the at least one sucrosesubstitute of natural source, with masking capability of any unpleasantaftertaste that is ascribed to the sucrose substitute with which it isblended. Namely, the sucrose substitute, in the absence of said fibers,has an unpleasant aftertaste in comparison to the aftertaste of thecombination of the sucrose substitute with the fibers. This can bedetermined, without being limited thereto, in a blind tasting test where1 gr of the composition is mixed into 180 ml water at room temperatureand tasted by one or more individuals as compared to the taste of thesucrose substitute being similarly dissolved without said fibers. Toquantitate the improvement in taste i.e. the masking of the unpleasantaftertaste, a taste score can be defined between 1 to 5, where 1 definesthe most unpleasant aftertaste and the score of the composition iscompared to the score obtained for the sucrose substitute alone(dissolved in water without the filler). At times, the blind tastingtest can be conducted for a cold mixed composition at a temperature of4° C. to 10° C., or even for a warm mixed composition at a temperatureof 45° C. to 60° C. Generally, the blind test can be conducted atvarious temperatures of the samples, as long as the comparison is madein the same temperature.

Plant fibers include, without being limited thereto, Acacia fibersoriginating from the Fabaceae, Burseraceae, Ebenaceae, Tiliaceae,Poaceae, or any combination thereof. In accordance with someembodiments, the plant fibers are from Fabaceae, this includes, interalia, Acacia gum (Arabic gum) fiber. In some other embodiments, theplant fibers are derived from Poaceae family species is corn fibers.

Acacia gum is a water soluble type of fibers that is obtained, forexample, as exudates of hardened sap taken from mainly two species ofthe Acacia trees belonging to the Fabaceae family: Acacia Senegal andAcacia Seyal, although over a hundred of species of Acacia are known.Acacia gum is an edible biopolymer comprised of a complex mixture ofcarbohydrates (complex glycoproteins and polysaccharides by a highproportion of carbohydrates (˜97%), which are predominantly composed ofD-galactose backbone and side chains of D-glucuronic acid with terminalL-rhamnose or L-arabinose units and a low proportion of proteins (<3%)),having a low glycemic index and prebiotic effect (i.e., non-digestiblefiber compounds that stimulate growth and/or activity of advantageousbacteria). The molecular weight of Acacia gum is between 200 and 600kDa. Acacia gum is non-digestible in the human intestine and is used inthe food industry as a stabilizer (E414). In some embodiments Acacia gumis obtained commercially.

In some embodiments the gum Acacia is obtained by processing crudeexudates, the processing includes, without being limited thereto, drying(air drying, roller drying, spray drying) and mechanical milling(kibbing), to produce soluble granular material; and/or dissolvingexudates in water under controlled (mild) heating conditions andstirring and removal of insoluble matter by decantation or filtering,optionally pasteurization and finally drying to produce the watersoluble particulate fibers.

In some embodiments, the plant fibers are Acacia fibers derived from theAcacia tree species, e.g. from the Acacia Seyal tree and Acacia Senegaltree. Other types of species of Acacia trees useful for producing theplant fibers of the present disclosure include, without being limitedthereto, Acacia Bussei, Acacia Drepanolobinn, Acacia Mellifera, AcaciaNilotica and Acacia Tortilis.

Acacia Senegal and Acacia Seyal have some differences with respect totheir chemical composition. They have the same sugar residues but AcaciaSeyal gum has a lower content of rhamnose and glucuronic acid and highercontent of arabinose and 4-O-methyl glucuronic acid than Acacia Senegal,yet Acacia Seyal gum contains a lower proportion of nitrogen andprotein.

In some embodiments, the Acacia fibers are gum Acacia (also known as gumArabic or as identified by the European food safety authority by the Enumber E414). Examples of Acacia fiber gums useful as the filler in thepresent invention are fiber gum B and fiber gum BioL in regular (white),organic form or brown (organic) form. In some embodiments, gum Acacia isderived or made of hardened sap taken from the Acacia tree (specificallyfrom the Acacia Seyal tree and Acacia Senegal tree).

The composition can comprise gum Acacia as the sole filler material, yetin some embodiments, the gum Acacia is combined with other fillermaterials, including other fibers. A non-limiting list of fillers andfibers that can be combined with gum Acacia comprises fiber gum A,Actilight fiber (a short chain fructo-oligosaccharide) and corn fibergum (a polysaccharide).

In some embodiments, gum Acacia can be defined by the dietary fibercontent therein. Acacia fibers defined by their dietary fiber contentinclude, without being limited thereto, fibers comprising less than 85%w/w dietary fiber content such as fiber gum A (also known as gum

A); fibers comprising a dietary fiber content of more than 85% w/w, attimes more than 90% w/w such as fiber gum B and fiber gum BioL (alsoknown as gum BioL).

In some embodiments, the Acacia fibers comprise fiber gum B. In someembodiments, the filler is essentially only Acacia (or gum Acacia),namely, there may be only trace amounts of other filler material such asother plant derived fibers that function or are known to be used asfillers.

The composition also comprises at least one sucrose substitute fromnatural source. When referring to a substance derived from naturalsource it is to be understood as one that is typically extracted fromnatural source by conventional extraction techniques. The natural sourceis typically a plant or plant part.

In some embodiments, the sucrose substitute is extracted from leaves ofthe plant species Stevia Rebaudiana. In some embodiments, the sucrosesubstitute is obtained by extraction of the leaves with hot water andthe aqueous extract is then passed through an adsorption resin to trapand concentrate the component steviol glycosides which are the source ofsweet taste. The resin is washed with a solvent alcohol to release theglycosides and product is recrystallized from methanol or aqueousethanol. Ion exchange resins may be used in the purification process.The final product may be spray-dried.

In some embodiments, the sucrose substitute is or comprises Stevia(produced from the said leaves of the plant species Stevia Rebaudiana.

Stevia is enriched with sweet glycosides. Thus, in accordance with someembodiments, the composition comprises sweet glycosides. For example,the sweet glycosides of Stevia have steviol as the basic building block.Sweet glycosides include, without being limited, any one of the steviolsselected from stevioside (known to be 250-300 more sweet than sugar),rebaudioside A (350-450X of sugar), rebaudioside C, dulcoside A,Rebaudioside B, Rebaudioside D, Rebaudioside E, steviobioside, andstevioglycoside.

In some embodiments, the Stevia sucrose substitute comprises one orcombination of a member selected from the group consisting ofstevioside, rebaudioside A, rebaudioside C, dulcoside A, Rebaudioside B,Rebaudioside D, Rebaudioside E steviobioside, and stevioglycoside.

In some further embodiments, the Stevia sucrose substitute comprises atleast the combination of stevioside(13-[(2-O-β-D-glucopyranosyl-(β-D-glucopyranosyl)oxy] kaur-16-en-18-oicacid, β-D-glucopyranosyl ester) and rebaudioside A(13-[(2-O-β-D-glucopyranosyl-3-O-β-Dglucopyranosyl-β-D-glucopyranosyl)oxy]kaur-16-en-18-oicacid, β-Dglucopyranosyl ester).

In some embodiments, the composition may include an additional (one ormore) sucrose substitutes other than Stevia. For example, thecomposition can comprise sweet protein extracted from the fruit ofKatamfe, namely, the low calorie protein Thaumatin.

In some embodiments, the composition is excluded of artificiallyproduced sucrose substitutes or if artificial substitutes are present,they are in amount that cannot be regarded as contributing to the sweettaste of the resulting composition.

In some embodiments, the composition comprises a low calorie watersoluble filler and at least Stevia as the sucrose substitute, thecombination of same providing a low calorie product. When referring to alow-calorie composition it is to be understood as one providing lessthan 2 calories per 1 gram product, at times, providing less than 1.6calories per 1 gram product, and further at times, less than 0.5calories per 1 gram product, and yet further at times, 0 calories per 1gram product. The reference to the amount of calories per 1 gram productof a sucrose substitute is governed by the regulation of food anddietary supplements by the U.S. Food and Drug Administration (FDA).

The amount of the filler in the composition is at least 90% when thecomposition is in dry form. In some embodiments, the amount of thefiller in the total composition is at least 92% w/w, at times, any oneof at least 95%, 96%, 97%, 98%, 99% each % constituting a separateembodiment.

In some embodiments, the composition comprises between 90% to 98%filler, at times, between 94% to 98% filler, at times, 96% to 98%filler, at times, 96% to 97% filler, at times, 96.5% to 97.5% filler, oreven between 98% to 99.9% filler.

In some embodiments, the composition comprises between about 96% to 98%w/w of the filler and between about 2% to 4% w/w of the sucrosesubstitute of natural source. In some embodiments, the compositioncomprises between about 96% to 97% w/w of the filler and between about3% to 4% w/w of the sucrose substitute of natural source.

The weight % in the compositions is determined when the composition isin dry form (i.e. not dissolved in any aqueous based media).

The amount of the sucrose substitute is very low as compared to that ofthe filler material. The amount of sucrose substitute in the compositionis determined when in dry form (as discussed above). In someembodiments, the composition comprises a total weight of the sucrosesubstitute of between 0.02 to 0.1 gr per gram filler, at times, between0.02 to 0.06 gr per gram filler, or between 0.03 to 0.05 gr per gramfiller. In terms of ratio between the at least one sucrose substituteand filler material, and in accordance with some embodiments, the weight% ratio is between 1:10 and 1:50, at times, between 1:16 to 1:50, oreven at times between 1:19 to 1:40, or even at times between 1:25 to1:30.

When comprising sucrose substitutes other than Stevia, the additionalsubstitute(s) can be in an amount ranging between 0.1 μg to 10 μg pergram filler. In some embodiments, the composition comprises as anadditional sucrose substitute Thaumatin in an amount of between 0.1 μgto 10 μg per gram filler, at times, between 0.3 μg to 5 μg per gramfiller, or alternatively between 0.4 μg to 2 μg per gram filler.

The composition can be provided and used in any solid dry form,including, without being limited thereto, fine powder, lyophilizate,granulate, tablets, etc.

In some embodiments, the composition is provided in liquid form, forexample, as a solute in water (aqueous solution).

One characteristic of the composition disclosed herein is that it isphysically and chemically stable upon exposure to a wide range oftemperatures and pH. Specifically, no change or deterioration in any oneof color, texture, firmness and/or odor of the solid dry composition andno phase separation of the liquid form of the composition were exhibitedupon exposure to various temperatures between −5° C. and 180° C., attimes, at temperature up to 50° C., at times, up to 100° C., at times,up to 150° C.; or to various pH levels between 3 to 8, at times, to pHlevels between 4 to 8.

In some embodiments, the filler acts not only as a bulking agent butalso as an anti-caking agent, i.e. exhibiting anti-caking properties onthe overall components of the composition, thus, inherently contributingto the stability of the composition. A substance having anti-cakingproperties is one that prevents the formation of lumps, clumps oraggregates. This is of particular value when the dry composition ismixed with fluids, such as water and no aggregation takes place. Thus,the anti-caking property of the filler also assists in (i) dissolution;(ii) long storage of the composition in powder or liquid form.

The composition disclosed herein provides a change (increase or decreaseor masking etc.) to a flavor of a product into which it is combined(e.g. mixed, blended), the product being of a kind that is orally. Forsimplicity, when referring herein to an oral product it is to beunderstood as any product that is to be introduced into an individual'smouth and consequently tasted by the individual.

In some embodiments, the oral product is a food/edible product. In oneother embodiment the oral product is a hygienic oral care product. Inyet another embodiment, the oral product is a pharmaceutical or ahomeopathic product (e.g. in a form of a syrup).

The composition modifies a flavor in the oral product as compared to theflavor of the oral product in the absence of the composition. This isparticularly beneficiary when the taste of the product is unpleasant(e.g. bitter, sour) or the oral product is poor in one or more desiredtastes (e.g. sweetness, saltiness).

When referring to flavor modification it is to be understood as meaningeither modifying a flavor that is also sensed in the product in theabsence of the composition or reducing or masking of an unpleasant orotherwise undesired flavor in a product. For example, sweet or vanillaflavor enhancement of a flavor can be desired and yet bitterness maskingcan also be desired.

In some embodiments, the composition modifies an aftertaste in theproduct as compared to the aftertaste in the absence of the composition.

In some embodiments, the product has, in the absence of the compositionan unpleasant aftertaste and when combined with an amount of thecomposition, the latter reduces the intensity of the unpleasantaftertaste. The improvement in flavor (such as a reduced unpleasantaftertaste) can be determined by a blind tasting test where 1 gr of saidthe composition is introduced into a fixed amount of the product and thethus modified product is tasted (blind tasting) in comparison with theproduct without the said composition.

In one example, the product is milk. When 1 gr of the composition wasmixed into said 180 ml milk, an intensified creamy milky vanillasensation (flavor) was felt for the milk supplemented with thecomposition in comparison to the pristine cup of milk (without thecomposition). Generally, for reproducibility of a blind test, thecomparison is to be conducted on the same amount of product (i.e. withor without the composition), under the same mixing time and temperature.Further, the blind test can be conducted at various temperatures of thesamples, as long as the comparison is made in the same temperature.

In some embodiments, the modification in flavor can also be compared tocommercially available flavor modifying agents. For example, asweetening effect of the composition was compared to products comprisingother sucrose substitutes, such as Splenda or Pure Via (commercialpackage (1 gr)) and it was found that the other sucrose substitute areinferior in flavor (sweet) enhancement.

The modification of flavor by the composition disclosed herein can becharacterized by any one of the following parameters, the characteristicbeing defined by a scoring system having a score scale from 1 to 5, with1 being the most inferior flavor property.

-   -   flavor immediacy—denoting the time (typically in seconds) by        which the flavor is sensed after being introduced into the        individual's mouth. Accordingly, when flavor is senses only        after more than 5 seconds, the score of the flavor immediacy is        scored 1; and when the flavor is sensed in the first second, the        flavor immediacy is scored 5.

The composition of the present disclosure was found to either maintainor increase, by at least one level (score) immediacy of at least onedesired flavor of a product. This is exemplified below with respect tosweetness flavor.

-   -   flavor intensity—denoting the intensity of the flavor sensed        with a weak flavor being scored 1 and a strong flavor being        scored 5.

The composition of the present disclosure was found to either maintainor increase, by at least one level (score) intensity of at least onedesired flavor of a product. This is exemplified below with respect tosweetness flavor.

-   -   flavor stability—denoting the duration of sensing a flavor, i.e.        time lasting of the flavor taste after being introduced into the        mouth, where when a flavor is sensed only in a first second is        scored 1, and a flavor that lasts more than 5 seconds is scored        5.    -   flavor profile: defined by an average score level of flavor        immediacy, sweetness intensity and sweetness stability

The composition of the present disclosure was found to either maintainor increase, by at least one level (score) stability of at least onedesired flavor of a product. This is exemplified below with respect tosweetness flavor.

-   -   temperature stability—denoting no sensed change in score of at        least flavor intensity after exposure of the product to a        temperature above room temperature, at times, up to 50° C., at        times up to 100° C., or even up to 150° C.;    -   pH stability—denoting no sensed change in score of at least        flavor intensity or physical deterioration of a product        comprising the composition (e.g. color change, phase separation        etc) after exposure of the product to any pH from 3 to 8, at        times, at a pH of between 4 to 8;    -   Temperature stability—denoting no sensed change in score of at        least flavor intensity or physical deterioration of a product        comprising the composition (e.g. color change, phase separation        etc) after exposure of the product to any temperature up to 150°        C., at times, to any temperature between 4° C. to 150°, or to        100°. Further, a composition according to the present disclosure        was also found to be temperature and/or pH stable when exposed        to temperature of 45° C. continuously for 20 hours at pH of 4        and no phase separation and color change were observed.

A composition according to the present disclosure was also found to beboth temperature and/or pH stable when exposed to temperature of 37° C.continuously for three months at pH of 3.3 to 4.5. In addition, whenmixed into citrus juice no.

-   -   bitter, licorice or acidic aftertaste—denoting the existence of        an aftertaste (side-taste), typically undesired with respect to        the product, where an intense aftertaste is scored 1, and no        side taste is scored as 5.

The composition of the present disclosure was also found to mask bitteraftertaste of the sucrose substitute as noted above.

In one preferred embodiment, the flavor modifying composition is asweetening composition. A “sweetening composition” is a composition tobe consumed by animal, in particular human individuals and to providethe individual with at least a sweet sensation in the mouth. Whendeveloping the composition as a sweetening composition, the inventor hasaimed at providing a sweet sensation that is immediate, intense andstable, and without any bad or bitter taste as further discussed below.

The art of sweeteners makes use of various fillers most of which arecalorie-containing carbohydrates such as dextrose and maltodextrin (tengrams of these fillers provide about 35 kilocalories compared to 39kilocalories for sugar). The sweetening composition disclosed herein hasless than 2 kilocalories as described hereinabove.

The sweetening composition disclosed herein can be characterized by anyof the above listed properties. The scoring for the sweeteningcomposition was compared to sucrose as a reference, the results of whichare provided in the table below:

Score (1-5) Property Sucrose Sweetening Comp. [average] SweetnessImmediacy 3 3-5 [4] Sweetness Intensity 3 3-5 [4] Sweetness Stability 33-5 [4] bitter, licorice or acidic taste 3  1-2 [1.5]

The composition may have various applications. This include, withoutbeing limited thereto (each of the following constituting a separateembodiment of the present disclosure), as a supplement in the food andbeverages industry, in the dairy industry, i.e., dairy products,yoghurts and puddings, in the pharmaceutical industry, in thenaturopathic industry, nutraceutical industry and other healthcareproducts (e.g. toothpaste, mouthwash); candy and gum industry, or anyother application that requires the use of a flavor modifyingcomposition as an excipient or additive. As such, the present disclosurealso provides the use of the composition as defined herein for thepreparation of a product designed to come in contact with a subject'staste buds.

In some embodiments, the composition is for use as a sweetener inproducts that necessitate or involve contact of the product with thetaste buds.

Finally, the present disclosure provides products that are required orinvolve contact with taste buds, the product comprising the compositiondisclosed herein.

SOME NON-LIMITING EXAMPLES Example 1 Composition Preparation andCharacterization Composition Preparation Materials:

For preparing the flavor modifying composition the following ingredientswere used:

TABLE 1 Ingredients used in preparation of the flavor modifyingcomposition Ingredient Manufacturer Regular (white) Nexira, Acacia Seyalgum, 90% dietary fibers Acacia Fiber Brown (organic) Nexira, organicAcacia Seyal gum BioL, 90% Acacia Fiber dietary fibers Stevia Steviacomprising at least about 95% rebaudioside A (Purecircle)

Method:

The flavor modifying composition comprising the ingredients specified inTable 1 was prepared by mixing 1 gram of the filler (comprising one ofregular or brown acacia fiber) with a desired amount of Stevia (96:4%w/w, fiber:Stevia ratio), as indicated in the following Methods andResults Stevia comprising at least about 95% rebaudioside A. Then, forthe preparation of a solution, 1 gram of the filler-Stevia blend wasadded to 180 ml water, at room temperature, without mixing (FIG. 1) orwith mixing (by magnetic stirring, FIGS. 2-5).

In the following description, when using a regular Acacia fiber the term“regular composition” or “regular fiber” is used. When using an organicbrown fiber, the composition is termed “brown composition” or “brownfiber” is used.

Composition Characterization Materials:

For the comparison, the commercial products Splenda° and Pure ^(Via)®were used:

Methods:

The sweetness profile of the regular composition was compared with a teaspoon amount of sugar and with the commercial dose corresponding to atea spoon of sugar of two sugar substitutes, Splenda® and Pure Via®.Liquid samples were prepared by mixing in a cup the amount of thecomposition or the commercial sugar substitute in water and after 5seconds of mixing, determining for each cup one or more of the followingflavor-related parameters (all being defined hereinabove):

Clarity (visually determined), transparency (determined usingconventional spectroscopy techniques) of liquid composition; flavor(e.g. sweetness and/or aroma) immediacy; flavor (e.g. sweetness and/oraroma) intensity; flavor (e.g. sweetness and/or aroma) profile; flavor(e.g. sweetness and/or aroma) stability; aftertaste (e.g. licorice,bitter and/or acidic taste).

In addition, glycemic blood values were determined from blood glucoselevel of a blood sample taken from a patient 30 minutes after consuming5 gram of the composition in 180 ml water.

Also, in addition the general taste feeling, namely, the subjectiveobservation of the individual, was considered.

Results

The clarity of the composition comprising vis-à-vis the commercialproduct PureViva® is presented in FIGS. 1 to 5.

FIGS. 1 to 5 provide images of liquid forms of a composition disclosedherein dissolved in water, vs. the commercially available productsPureVia. As shown, even without stirring, the solution containing thecomposition of the present disclosure including regular fibers and thesolution containing the composition of the present disclosure with brown(organic) fibers were clear and transparent (at 4° C.). However, at thesame temperature, with the same amount of commercial PureVia, and evenafter stirring for 5 seconds (FIG. 2) the cup containing PureVia inwater (at 4° C.) was opaque (middle cup).

Table 1A below summarizes sweetening properties of the compositionaccording to some embodiments,

TABLE 1A Properties of the regular composition (96:4% w/w, fibers:Steviaratio) Property Determined level Clarity Visually clear Transparency(determined by spectroscopy) 92% Licorice taste 1 Bitter taste 1.2Acidic taste 1 Lasting taste 2.2 seconds Sugar-like feeling 4.3 Glycemicblood value changes Less than 100 mg/dl

Table 1B shows parameters comparison between a composition containingregular fiber and two commercial products tested with respect to thevarious tested taste parameters.

TABLE 1B Comparison of the regular composition with sugar, Splenda andPure Via (96:4% w/w, fiber:Stevia ratio) Composition Reference Testedcomparison Score Score Sweetness immediacy vs. sugar 3 3 Sweetnessimmediacy vs. Splenda 3 2 Sweetness immediacy vs. Pure Via 5 1.8Sweetness intensity vs. sugar 3 3 Sweetness intensity vs. Splenda 4 4Sweetness intensity vs. Pure Via 5 2 Sweetness stability vs. sugar 3 3Sweetness stability vs. Splenda 3 4 Sweetness stability vs. Pure Via 5 2

Specifically, in Table 1A, the clarity of the regular composition atroom temperature was evaluated and was found to be very high(essentially totally clear). In addition, the transparency of theexamined regular composition at room temperature was evaluated to be92%, (measured spectroscopically). The results indicate the highsolubility of the composition.

Table 1B shows a comparison of the organoleptic properties of theexemplary regular composition with sugar, Splenda and Pure Via. Theregular composition was prepared similarly to the composition describedin Example 1 (1 gr of regular composition comprising 96:4% w/wfibers:Stevia ratio mixed in 180 ml water).

The flavor (in this case sweetness) immediacy, intensity and stabilityvalues for the regular composition was similar to that of sugar, andexhibited a more profound sweetness immediacy, intensity and stabilitythan Splenda/PureVia.

In addition, the regular composition did not leave any licorice oracidic aftertaste, nor a bitter taste after consumption and thevolunteers also indicated the experience of a substantially naturalfeeling with the composition of the invention.

In an additional experiment, when the regular composition was mixed in180 ml milk, the volunteers mentioned a milky, strong vanilla aftertaste.

In conclusion, the compositions disclosed herein, irrespective ofwhether the fiber is regular, organic or brown, provide a sugarsubstitute that provides a clear solution (highly water-miscible), withhigh resemblance in taste and feeling to that obtained with sugar andimproved properties with respect to commercially tested artificialproducts.

Example 2 Determining Best Fiber and Stevia Content

The taste properties of different concentrations of Stevia in thecompositions of Stevia and different types of plant fibers were comparedwith the feeling sensed with sucrose as the reference sample (tea spoonamount of sucrose dissolved in 180 ml water).

Materials:

Specifically, the following fibers were combined with Stevia and tested:Stevia comprising at least about 95% rebaudioside A.

Actilight fiber (950P) from Beghin Meiji comprising a mixture offructo-oligosaccharides (FOS) which are soluble dietary fibers.

Fiber gum A and Fiber gum B (acacia fiber) from Nexira, Acacia Seyalgum. Stevia was combined with each of the above fillers at differentconcentrations in 1 gram filler to obtain final Stevia concentrationsranging from 0.01 to 0.1 gram per 1 gram filler as indicated in each ofthe following Tables 2A-21. Each specific combination in Tables 2A-21was mixed into water at a concentration of 1 gr composition in 180 mlwater. Some compositions included a combination of fiber gum A and fibergum B (50:50% w/w ratio, 30:70 or 70:30) with Stevia.

Some other samples were prepared by combining the filler materialtypically comprised in commercial sweeteners such as erythritol known asthe filler in PureVia® and dextrose known as the filler in Splenda (aswell as a calorie-containing carbohydrate masking agent in Splenda®)withStevia at various Stevia concentrations (Tables 2A-2B).

As noted above, for the taste evaluation by individuals, the differentfiller-Stevia compositions were mixed by dissolution of 1 gr of each ofthe specified composition in 180 ml water or a tea spoon (5 gr) ofsucrose in 180 ml water.

The sweetness (defined as weak (score of 1-2), same (score of 3) orstrong (score of 4-5)) and taste (bitter, licorice or acidic) of eachcomposition was evaluated by 4 individuals in comparison with the tasteof the sucrose sample. The results are displayed for each of thecompositions in Tables 2A-21.

TABLE 2A Stevia combined with erythritol Stevia (gr Stevia per 1 grerythritol) Weak Same Strong Bitter Licorice Acidic 0.01 ✓ ✓ 0.02 ✓ ✓0.03 ✓ ✓ ✓ ✓ 0.04 ✓ ✓ ✓ ✓ 0.05 ✓ ✓ ✓ ✓ 0.06 ✓ ✓ ✓ ✓ ✓ 0.07 ✓ ✓ ✓ ✓ ✓0.08 ✓ ✓ ✓ ✓ ✓ 0.09 ✓ ✓ ✓ 0.1 ✓ ✓ ✓

Table 2A shows that compositions comprising erythritol as the filler(carrier for Stevia), irrespective of the Stevia concentration, hadnegative taste impressions, i.e., bitter, licorice and/or acidity.

TABLE 2B Stevia combined with dextrose Stevia (gr Stevia per 1 grdextrose) Weak Same Strong Bitter Licorice Acidic 0.01 ✓ 0.02 ✓ 0.03 ✓ ✓0.04 ✓ ✓ 0.05 ✓ ✓ 0.06 ✓ ✓ ✓ ✓ 0.07 ✓ ✓ ✓ 0.08 ✓ ✓ ✓ 0.09 ✓ ✓ ✓ 0.1 ✓ ✓✓

Table 2B shows that at a concentration of 0.01-0.04 gr Stevia per 1 grdextrose, only a weak sweet taste is obtained as compared to the tasteof sucrose. However, at the same time, the compositions with thedifferent Stevia concentrations had no negative taste impressions(bitter, licorice and/or acidic). At 0.05 gr Stevia, the taste wassimilar to sucrose. While increasing the level of Stevia increased alsothe sweetness of the composition, a licorice and acidic taste wasexperienced.

TABLE 2C Stevia with actilight fiber composition Stevia Weak Same StrongBitter Licorice Acidic 0.01 ✓ 0.02 ✓ 0.03 ✓ 0.04 ✓ ✓ ✓ ✓ 0.05 ✓ ✓ ✓ ✓0.06 ✓ ✓ ✓ ✓ 0.07 ✓ ✓ ✓ ✓ 0.08 ✓ ✓ ✓ ✓ 0.09 ✓ ✓ ✓ ✓ 0.1 ✓ ✓ ✓ ✓

Table 2C above shows that at Stevia concentrations above 0.03gr per 1gram actilight fiber the sweetness taste is similar to that of sucrose.Also, the tested individuals indicated that no bad after taste was felt.

TABLE 2D Stevia combined with fiber gum A Stevia Weak Same Strong BitterLicorice Acidic 0.01 ✓ 0.02 ✓ 0.03 ✓ ✓ ✓ ✓ 0.04 ✓ ✓ ✓ ✓ 0.05 ✓ ✓ ✓ ✓0.06 ✓ ✓ ✓ ✓ ✓ 0.07 ✓ ✓ ✓ ✓ 0.08 ✓ ✓ ✓ 0.09 ✓ ✓ ✓ 0.1 ✓ ✓

Table 2D shows that the composition with fiber gum A was as sweet assucrose at Stevia concentrations above 0.06gr per 1 gram fiber. However,the compositions with fiber gum A compositions were found to be bitterand licorice and with some also having acidic feeling ad Steviaconcentrations above 0.02gr per 1 gram fiber.

TABLE 2E Stevia combined with fiber gum B Stevia Weak Same Strong BitterLicorice Acidic 0.01 ✓ 0.02 ✓ 0.03 ✓ 0.04 ✓ 0.05 ✓ ✓ 0.06 ✓ ✓ ✓ 0.07 ✓ ✓✓ 0.08 ✓ ✓ ✓ ✓ 0.09 ✓ ✓ ✓ ✓ 0.1 ✓ ✓ ✓ ✓

Table 2E shows that the combination of Stevia and fiber gum B atconcentrations 0.03 gr, 0.04 gr and 0.05 gr (corresponding to w/wconcentrations of between 94% and below 98% out of the totalconcentration of the fiber), provided a sweet taste (same or evenstronger than sucrose) and without any bitterness, acidic or licoricesensations.

Taking these results together with the clarity of the solutioncomprising these ingredients, led to further investigate combinationscomprising at least Stevia with fiber gum B. Specifically, variousratios between fiber gum B, with fiber gum A were tested, including afiber gum A.fiber gum B w/w ratio of 50:50, 30:70 or 70:30; the resultsof which are presented in Tables 2F, 2G and 2H respectively.

TABLE 2F Stevia combined with fiber gum A:fiber gum B 50:50 Stevia WeakSame Strong Bitter Licorice Acidic 0.01 ✓ ✓ ✓ 0.02 ✓ ✓ ✓ 0.03 ✓ ✓ ✓ ✓ ✓0.04 ✓ ✓ ✓ ✓ ✓ 0.05 ✓ ✓ ✓ ✓ ✓ 0.06 ✓ ✓ ✓ ✓ 0.07 ✓ ✓ ✓ 0.08 ✓ ✓ ✓ 0.09 ✓✓ ✓ 0.1 ✓ ✓

TABLE 2G Stevia combined with fiber gum A:fiber gum B 30:70 Stevia WeakSame Strong Bitter Licorice Acidic 0.01 ✓ 0.02 ✓ ✓ 0.03 ✓ ✓ 0.04 ✓ ✓ ✓ ✓0.05 ✓ ✓ ✓ ✓ 0.06 ✓ ✓ ✓ ✓ ✓ 0.07 ✓ ✓ ✓ 0.08 ✓ ✓ ✓ 0.09 ✓ ✓ ✓ 0.1 ✓ ✓

TABLE 2H Stevia combined with fiber gum A:fiber gum B 70:30 Stevia WeakSame Strong Bitter Licorice Acidic 0.01 ✓ 0.02 ✓ 0.03 ✓ 0.04 ✓ ✓ 0.05 ✓✓ ✓ ✓ ✓ 0.06 ✓ ✓ ✓ ✓ ✓ 0.07 ✓ ✓ ✓ ✓ 0.08 ✓ ✓ ✓ 0.09 ✓ ✓ ✓ 0.1 ✓ ✓ ✓

The combinations above suggest that fiber gum B is the best choice of amain fiber (at least 50% from the total amount of water soluble fibers),at least in terms of flavor enhancement, clarity and stability of thetaste.

Example 3 Composition comprising Acacia Fiber and Stevia in DairyProducts

The flavor change of the composition comprising Stevia and Acacia fiberwas evaluated when added into two dairy products: 1) 180 ml milk (3%fat) and 2) 150 ml unsweetened yogurt (3-4.5% fat).

Stevia was combined with Acacia fiber at different concentrations toobtain different compositions. Then 1 gram of each of the compositionswas added into each one of 180 ml milk sample or 150 ml yogurt sample asindicated in Table 3, and stirred for 5 seconds. Some compositionsincluded a combination of Acacia fibers with Stevia at an effectiveamount according to the present disclosure (96:4% w/w or 97:3% w/w,total fiber:Stevia ratio).

Comparison of Effect with Commercial Products

Materials:

For comparison, the commercial products: Splenda®, Pure Via® and sucrose(table sugar) were added to the same dairy products above.

Methods:

The flavoring impact of two Acacia fiber gum B/Stevia compositions(96:4% w/w or 97:3% w/w, fiber:Stevia ratio) disclosed herein wascompared with one (5 gram) and two (10 gram) tea spoon amounts of sugaror 1 gram of a commercial products (Splenda® Pure Via®), this amountcorresponding to 1 tea spoon sugar as indicated in Table 3.

Samples for tasting were prepared by mixing the abovementioned indicatedamounts for the compositions disclosed herein or the corresponding fixedamount for the commercial products in 180 ml milk sample or 150 mlyogurt sample and analyzed as follows:

The change in the vanilla-creamy feeling (flavor/aroma) was scored in ascale of 1-5, where ‘1’ indicated a weak vanilla-creamy flavor and ‘5’indicated a strong vanilla-creamy flavor. The average from results of 25volunteers was compared with the taste of the commercial samples. Allsamples were at 4-10° C. The results are displayed for each of thecombinations in Table 3.

TABLE 3 Comparison of Vanilla aroma in dairy products Amount of sampleComposition/commercial product in product Milk Yogurt Sugar 1 tea spoon(5 gr)  2.4 2.0 Sugar 2 tea spoons (10 gr) 2.7 2.4 Splenda ® 1 gr 1.91.9 Pure Via ® 1 gr 1.2 1.0 Acacia fiber:Stevia (96:4% w/w) 1 gr 3.5 3.1Acacia fiber:Stevia (97:3% w/w) 1 gr 3.8 3.5

Results

Table 3 shows that when sugar was added to the milk or yogurt samples,the samples had a slight creamy vanilla milky flavor, ranking at anaverage score of 2.4 and 2.0 respectively. Incorporation of anadditional tea spoon of sugar enhanced the creamy vanilla milky flavor(average score of 2.7 or 2.4 for milk and yogurt samples, respectively).

Table 3 further shows that PureVia added to milk or yogurt, exhibited ascore of 1.2 and 1.0, respectively, with respect to the creamy milkyflavor experienced for the dairy samples tasting tests. Namely, had aweak creamy vanilla milky flavor, i.e. the commercial substitutes didnot enhance the milky flavor of the dairy samples.

Further, Table 3 shows that Splenda added to milk or yogurt, exhibited aslightly more enhanced creamy vanilla milky flavor as compared toPureVia, ranking at an average score of 1.9 for both dairy products.

An increase in intensity of the creamy milky vanilla flavor was obtainedfor the dairy products to which the composition according to anembodiment of the present invention was exhibited with a score of 3.5and 3.1 respectively, as shown in Table 3.

Yet even more profound creamy milky vanilla flavor was obtained for thecomposition comprising 97:3% w/w Acacia:Stevia in milk and yogurt,respectively (score of 3.8 and 3.5, respectively).

Additionally, the two tested Acacia:Stevia compositions did not leaveany bitter, licorice or acidic taste impression and the volunteers alsoindicated the experience of a substantially natural feeling (creamymilky, strong vanilla flavor).

Example 4 Stability of a Composition comprising Acacia Fiber and Stevia(96:4% w/w Acacia:Stevia) Example 4A Stability in Citrus Juice

The stability of the sweet flavor of citrus juice into which the Acacia:Stevia composition was added was evaluated. Notably, citrus juicetypically has a pH of 3.3-4.19. The juice comprising the Acaciafiber:Stevia composition was maintained at 37° C. for three months.

The initial and final pH of the juice with Acacia fiber:Stevia wasmeasured during this period and was found to be pH stable with no phaseseparation in the juice.

Example 4B— Stability in Raw Yogurt

The pH stability of raw yogurt (i.e., unsweetened yogurt starter,identifier: “JOG331A Medium”) into which Acacia:Stevia composition wasadded was evaluated herein and compared to the stability of same yogurtinto which an sweetening equivalent amount of sucrose was added. Asreference, the raw yogurt was used. Each sample was maintained at 45° C.for 20 hours.

The measured pH levels of the raw yogurt as is (reference), or withsucrose (5% w/w sucrose in sample) or with Acacia:Stevia composition(0.55 w/w% composition in sample) are shown in Table 1, from left toright respectively.

The pH of the different samples was measured by a pH meter every 30minutes. It was found that the pH values of the raw yogurt (reference),the raw yogurt comprising sucrose and the raw yogurt comprising theStevia:Acacia composition were essentially unchanged during themeasurements.

TABLE 5 pH values of raw yogurt with and without sweetening compositionRaw Yogurt + Raw Yogurt + Fiber:Stevia (96:4) Time Sucrose composition(h) Raw Yogurt (5% w/w) (0.55 w/w %) 0 6.6 6.6 6.59 0.5 6.58 6.59 6.57 16.53 6.54 6.52 1.5 6.38 6.41 6.35 2 5.89 6.01 5.96 2.5 5.48 5.5 5.46 35.05 5.08 5.04 3.5 4.89 4.9 4.88 4 4.79 4.77 4.78 4.5 4.68 4.67 4.7 54.62 4.6 4.65 5.5 4.56 4.54 4.6 6 4.52 4.5 4.56 6.5 4.49 4.47 4.52 74.46 4.44 4.48 7.5 4.44 4.41 4.45 8 4.42 4.39 4.42 8.5 4.39 4.37 4.39 94.37 4.35 4.37 9.5 4.34 4.33 4.34 10 4.32 4.32 4.32 10.5 4.3 4.31 4.3 114.28 4.3 4.28 11.5 4.27 4.29 4.27 12 4.25 4.28 4.25 12.5 4.24 4.27 4.2413 4.23 4.26 4.23 13.5 4.22 4.25 4.22 14 4.21 4.25 4.21 14.5 4.2 4.244.2 15 4.19 4.24 4.19 15.5 4.18 4.23 4.18 16 4.18 4.23 4.18 16.5 4.174.22 4.17 17 4.17 4.22 4.17 17.5 4.16 4.22 4.16 18 4.16 4.21 4.16 18.54.16 4.21 4.16 19 4.16 4.21 4.16 19.5 4.15 4.21 4.15 20 4.15 4.21 4.15

1. -10. (canceled)
 11. A sweetening composition comprising a watersoluble combination of: a. water soluble filler comprising acacia plantfibers, b. a sucrose substitute of natural source comprising an extractof Stevia Rebaudiana plant; wherein said acacia plant fiber comprisesfiber having a dietary fiber content of more than 85% w/w; wherein theextract from Stevia Rebaudiana comprises at least 95% rebaudioside A;and wherein when said composition is in dry form, the amount of saidacacia plant fiber is between 98% w/w and 99.9% w/w of said composition.[this definition finds support in page 12 of the PCT: “In someembodiments, the composition comprises between 90% to 98% filler, attimes, between 94% to 98% filler, at times, 96% to 98% filler, at times,96% to 97% filler, at times, 96.5% to 97.5% filler, or even between 98%to 99.9% filler.”
 12. The sweetening composition of claim 11, beingessentially free of artificially produced sucrose substitute.
 13. Thesweetening composition of claim 11, being in solid form.
 14. Thesweetening composition of claim 11, being in liquid form.
 15. Thesweetening composition of claim 11, wherein said acacia plant fiberconsists essentially of fiber having a dietary fiber content of morethan 85% w/w.
 16. The sweetening composition of claim 11, consistingessentially of said water soluble filler comprising acacia plant fibers,and said sucrose substitute of natural source comprising an extract ofStevia Rebaudiana plant.
 17. A sweetening composition comprising a watersoluble combination of: a. water soluble filler comprising acacia plantfibers, b. a sucrose substitute of natural source comprising an extractof Stevia Rebaudiana plant; wherein said acacia plant fiber comprisesfiber having a dietary fiber content of more than 85% w/w; wherein theextract from Stevia Rebaudiana comprises at least 95% rebaudioside A;and wherein when said composition is in dry form, the extract of SteviaRebaudiana is present in an amount of at least 0.02 per 1 gr of saidacacia fiber.
 18. The sweetening composition of claim 17, wherein saidwater soluble filler consists essentially of said acacia plant fibers.